Colour Measurement and Analysis in Fresh and Processed Foods: A Review

4 - Impact of microwave processing on nutritional, sensory, and other quality attributes

The aim of the study is to explore how the sensory and hedonic quality attributes of the fresh red meat affect its consumption preference and amounts of Turkish consumers. The data obtained<br />from 385 households in Erzurum were used for Principal Component (PCA), K-means Cluster and Multiple Regression/Correlation (MRC) Analyses. The results of the study highlighted considerably that the sensory quality attributes on their consumption preference had a much bigger effect than the hedonic ones for each cluster. However, its price and their income accepted as the important indicators of the hedonic ones, but a much lower impact on all clusters.

Interest in soursop and its derivatives has increased over time, with many scientific articles reporting its health benefits. Several recent studies reported the presence of bioactive compounds and phytochemicals from soursop juice. However, climatic fruit tends to have different post-harvest handling than others. A series of processes from harvesting to extraction played an important role in its final product. The thermal inactivation of the PPO enzyme, which causes brownish color, can be used to improve the quality of soursop juice. This process can be carried out using the MTLT (Mild Temperature Long Time) pasteurization process using a customized double jacket heater by considering the thermoresistence properties of bioactive compounds in soursop juice. This study aims to determine the optimal formulation for process parameters also provide the optimal choice for the pasteurization process in pilot scale and database for the transition to industrial production. Response Surface Methodology (RSM) was a method used to optimize the process and formulation of soursop fruit juice. In this study, two factors were used, namely pasteurization temperature (56-80 °C) and heating time (5-15 min) obtained by previous research to determine the most optimal total Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Color measurement, Total Dissolve Solid and Viscosity.

Innovative approaches in food processing and sustainabilityIn modern world, the food industry finds itself at the intersection of scientific and technological progress, environmental challenges, and increasing consumer demands. Issues of food safety, quality, and functionality are of particular importance in the context of ensuring food security, supporting healthy lifestyles, and preserving natural resources. Urbanization, climate change, demographic shifts, and pandemics necessitate new approaches to the production, processing, and storage of food raw materials. These global challenges require researchers and practitioners to develop innovative, environmentally sustainable, and economically viable technologies.In this context, the collective monograph "Innovative approaches in food processing and sustainability" is devoted to reviewing, analyzing, and summarizing recent advances in food technology aimed at improving product quality, functionality, and safety. Particular attention is given to the development and implementation of innovative solutions across various sectors of the food industry – from the production of gluten-free products and functional beverages to the efficient utilization of secondary raw materials and reduction of food losses.This publication draws on the principles of sustainable development and reflectskey global trends in the food sector. Among the main directions shaping modern foodproduction are the use of functional ingredients, development of plant-based alternativesto traditional food products, implementation of zero-waste strategies, andthe application of digital and smart technologies to enhance quality control and optimizeproduction processes.The monograph aims to present cutting-edge scientific developments, technological solutions, and practical recommendations that contribute to the advancement of food processing across a wide range of products. It represents the joint efforts of researchers, engineers, and technologists from various academic institutions and enterprises with expertise in food chemistry, biotechnology, postharvest processing, microbiology, agrotechnology, and food process engineering.The structure of the monograph encompasses five thematic areas:1. Development of functional and health-oriented food products:– technological aspects of producing gluten-free granola for the restaurant sector, aligned with modern trend of healthy eating and catering to consumers with dietary restrictions;– evaluation of buckwheat and oats as functional ingredients capable of increasing the biological value of food products;– development and characterization of ice cream containing vegetable oils to offer enhanced nutritional profiles;– technological improvement of cooked sausage products with the addition of non-traditional raw materials aimed at increasing functionality and nutritional value;– development of innovative technologies for functional alcoholic beverages based on tea-aromatic raw materials with antioxidant activity.2. Improvement of raw materials and animal-based products: – optimization of goose meat quality through the use of oat and alfalfa-based feed additives to enhance nutritional and sensory properties;– use of essential oils in pig diets as a tool for improving pork quality.3. Processing of plant-based raw materials and enhancement of ingredient properties:– study of the chemical composition and properties of vegetable oil blends, opening new opportunities for creating products with improved sensory and functional attributes;– evaluation of sunflower lecithin as an alternative to soy lecithin, focusing on improving the rheological, sensory, and functional properties of food;– development and application of sea buckthorn pectin in forming the texture of food and pharmaceutical products.4. Postharvest handling and storage of fruit and vegetable products:– multi-criteria strategies for assessing the quality of frozen raw cherry fruits, ontributing to improved storage efficiency and product shelf life;– regulation of postharvest metabolism in fruit vegetables to minimize storage losses;– study of changes in quality parameters of sweet peppers during low-temperature storage following freezing.5. Rational use of food resources and zero-waste technologies:– utilization of asparagus processing waste to fortify bakery products, serving as an example of sustainable, waste-free food processing.This monograph establishes a solid scientific foundation for further research and contributes to the practical implementation of technologies that not only ensure high product quality but also reduce losses, promote efficient resource use, and enhance the nutritional value of food products.The editorial team is confident that the materials presented will be of value to a wide audience of specialists – from researchers and educators to industry professionals and decision-makers – who are engaged in the development of the food sector, implementation of sustainable and technologically advanced solutions, and improvement of public health and well-being.

This article critically reviews the current state of knowledge on the quality of animal-source foods according to animal production and food processing conditions, including consumer expectations-behaviours and the effects of consumption of animal-source foods on human health. Quality has been defined through seven core attributes: safety, commercial, sensory, nutritional, technological, convenience, and image. Image covers ethical, cultural and environmental dimensions associated with the origin of the food and the way it is produced and processed. This framework enabled to highlight the priorities given to the different quality attributes. It also helped to identify potential antagonisms and synergies among quality attributes, between production and processing stages, and among stakeholders. Primacy is essentially given to commercial quality attributes, especially for standard commodity animal-source foods. This primacy has strongly influenced genetic selection and farming practices in all livestock commodity chains and enabled substantial quantitative gains, although at the expense of other quality traits. Focal issues are the destructuration of chicken muscle that compromises sensory, nutritional and image quality attributes, and the fate of males in the egg and dairy sectors, which have heavily specialised their animals. Quality can be gained but can also be lost throughout the farm-to-fork continuum. Our review highlights critical factors and periods throughout animal production and food processing routes, such as on-farm practices, notably animal feeding, preslaughter and slaughter phases, food processing techniques, and food formulation. It also reveals on-farm and processing factors that create antagonisms among quality attributes, such as the castration of male pigs, the substitution of marine-source feed by plant-based feed in fish, and the use of sodium nitrite in meat processing. These antagonisms require scientific data to identify trade-offs among quality attributes and/or solutions to help overcome these tensions. However, there are also food products that value synergies between quality attributes and between production and processing phases, particularly Geographical Indications, such as for cheese and dry-cured ham. Human epidemiological studies have found associations between consumption of animal-source foods and increased or decreased risk for chronic non-communicable diseases. These associations have informed public health recommendations. However, they have not yet considered animal production and food processing conditions. A concerted and collaborative effort is needed from scientists working in animal science, food process engineering, consumer science, human nutrition and epidemiology in order to address this research gap. Avenues for research and main options for policy action are discussed.

This thesis investigated how to develop an approach for the systematic and science based assessment of those points in food production systems that have a critical effect on quality; such points could be designated as critical quality points (CQPs). One of the fundamental objectives of quality control is to reduce variation in the final quality attributes, which makes it essential to understand causes of variation in these quality attributes. A so-called techno-managerial approach was applied as the research framework to study both technological and managerial aspects. French fries (FF) production chain was chosen as a case study, because of the many points in the French fries chain where variation in conditions can lead to substantial variation in the final quality. French fries production chain was analysed, a comprehensive literature analysis, to review causes of variation in the major quality attributes. It appeared not to be possible to firmly assign such control points, as a systematic approach appeared to be lacking to establish variation in the final quality attributes. Based on available quantitative data in literature, selection of suitable cultivar, time-temperature settings during bulk storage, blanching and final frying were indicated as potential sources of variation and can be considered critical to control final quality attributes. The conclusion of the study was that further quantitative insight was required in the contribution of variation in process and product factors to the actual variation in the profiles of major quality attributes of French fries. Consequently, a study was conducted to getquantitative assessment of variation in texture and colour profiles of French fries as a function of various fixed time-temperature (t-T) frying settings. The study indicated that increased frying temperature and time (from 170 to 190 oC, and from 4 to 6 min) resulted not only in higher mean ln (peak force) values as a measure for texture and colour index, but also in a larger variation in peak data force from (29 %) and colour index data from (41 %). These results were more obvious in the case of thin as compared to thick FF. Therefore, results suggested t-T settings during final frying can be considered as critical to control final quality attributes of French fries.However, t-T blanching settings were not considered as critical to control final quality attributes of French fries because of the minor effect on variation, but selection of an optimum t-T blanching setting is to be considered as an important design activity while making process and product specifications because of the large effect on the actual value of a quality parameter. The managerial part indicated that implementation of frying instructions, sharply reduced variation in ln (frying time) and ln (portion size). This reduction in variation ultimately resulted in significant reduction in variation (Cal Var) in the ln (Peak force) and colour index data of thin FF. Finally themain findings were discussed to put them in a general perspective.First, it was discussed that the well-known HACCP approach is not suitable for establishing CQPs because quality attributes are multidimensional and multifactorial as compared to hazards. Nevertheless, the HACCP approach was taken as the starting point and based on these insights, a systematic approach to assess CQPs is proposed. The proposed approach has provided a basic procedure consisting of six global steps for the assessment of critical quality points in a food production system, based on our research on the production chain of French fries. Each of these steps is discussed in detail with respect to the applicability to food chains. A general picture emerged but it is also clear that in some details further research is needed for specific food chains, Moreover, the TM (Techno-Managerial) approach applied in this thesis proved to be essential as well, as the case study clearly showed the interconnection between human and technological factors on variation in quality attributes. Whether or not this is also the case for other food chains remains to be established, but it is certainly a point to give attention to. This approach could be the base for further studies with different foods by investigating the production chain of other food products, to further evaluate and improve this approach as structured guidelines for the food industry to control and assure quality of the food products.

Bamboo shoot forms a traditional delicacy in many countries. Being low in fat content and high in potassium, carbohydrate, dietary fibres, Vitamins and active materials, bamboo shoots are consumed in raw, canned, boiled, marinated, fermented, frozen, liquid and medicinal forms. Although the fresh bamboo shoots of species like Dendraocalamus giganteus are healthier and nutritionally rich, the young shoots, after fortification, can be consumed by processing into a wide range of food products with longer shelf-life and better organoleptic qualities. However, the consumption pattern of bamboo shoots in most of the countries is traditional, non-standardized, seasonal and region-specific with little value addition. Therefore, there exists a great opportunity, especially for the organized food processing sectors to take up the processing of bamboo shoot-based food products in an organized manner. The present article gives an insight into the global scenario of bamboo shoot-based food products and their consumption pattern, the quality attributes, and the opportunities for value addition along with future prospects in view of international food safety, security and nutrition.

Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans

Temperature affects long-term productivity and quality attributes of day-neutral strawberry for a space life-support system

Nowadays, the market is full of lists of products produced by way of vivid processing, blended formulation, and other novel formulation practices. In a similar vein, ohmic heating (OH) has proven to be a successful replacement for traditional procedures. Although the microbial burden is substantially reduced, the aforementioned method also controls the sensory and functional qualities of meals. OH is regarded as a thermal treatment option that is less damaging to food constituents in comparison to traditional thermal methods. The said processing method retains vivid food constituents that are widely acknowledged under the significant nutritional and functional category, hence addressing healthy longevity. Furthermore, OH is the least severe category of thermal operation in competition with the most technologically advanced food processing operations. The current study emphasizes the crucial relevance of knowing the effects of OH on food ingredients, which will serve as a basis for optimizing this novel approach for a wide range of food products. The effects of OH on quality characteristics such as color, flavor, and texture are thoroughly investigated, offering vital insights into OH’s capacity to maintain and enhance the sensory aspects of food items. Furthermore, the study looks at the effect of OH on nutritional contents, emphasizing the need to strike a careful balance between ensuring microbiological safety and retaining the nutritional integrity of treated foods. This literature survey closely examines the impact of OH on microorganisms, enzymes, color, and rheological and textural attributes of food, along with the deterioration of diverse bioactive substances, including phenolics and carotenoids, as well as vitamins. Besides, the paper explains the effect of the inactivation mechanism of microorganisms. The findings serve as a platform for future research and development, as well as a road map for the effective deployment and commercialization of OH technology in a variety of food industries.

Increasing demands for natural, organic, and/or preservative-free foods have resulted in the consumer availability of uncured, no-nitrate/nitrite-added processed meat and poultry products. A comprehensive understanding about the quality and sensory attributes of commercially available uncured products is unclear. The objective of this study was to determine if quality and sensory differences exist between uncured and cured meat products. Five different commercial brands (Brands A to E; 4 uncured, no-nitrate/nitrite-added, and 1 nitrite-added) of 3 product types (hams, frankfurters, and bacons) were obtained from retail supermarkets. The samples were evaluated for color, pigment content, pH, lipid oxidation, residual nitrate and nitrite content, and consumer acceptance. All brands from all product types evaluated, except for 1 bacon (Brand B), had cured color, aroma, and flavor attributes similar to the nitrite-added control (Brand E). All product types and brands contained residual nitrate and residual nitrite except for Brands B and D bacons (< 1 ppm nitrite). Lipid oxidation as measured by 2-thiobarbituric acid reactive substances revealed a large variation in the occurrence of lipid oxidation both between and within product types, with frankfurters reporting the highest levels. Color measurements indicated the majority of the brands within each product type were similar to the control. Consumer sensory ratings for surface/lean color, aroma, flavor, texture, and overall acceptance determined that variation existed. Brand E (nitrite-added control) and 1 uncured, no-nitrate/nitrite-added brand for each product type were not different (P > 0.05) for overall acceptance and received higher scores (P < 0.05) than all other brands within each product type.

as 'GRAS' (Generally RecognizedAs Safe) under sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act [5] ,

Background: Hyperspectral image analysis is a fast and non-destructive technique that is being used to measure quality attributes of food products. This research investigated the feasibility of predicting internal quality attributes, such as Total Soluble Solids (TSS), pH, Titratable Acidity (TA), and maturity index (TSS/TA); and external quality attributes such as color components (L*, a*, b*) as well as Color Index (CI) of Valencia orange fruit using hyperspectral reflectance imaging in the range of 400-1000 nm. Methods: Oranges were scanned by the system in order to build full models for predicting quality attributes using partial least squares regression. Optimal wavelengths were identified using the regression coefficients from full models, which were used to build simplified models by multiple linear regression. The coefficient of determination of prediction (R2p) and the Standard Error of Prediction (SEP) were used to measure the performance of the models obtained. Results: Full models for internal quality attributes had low performance (R2p&lt;0.3, SEP&gt;50%). Full models for external quality attributes presented a high performance for L* (R2p=0.898, SEP=19%), a* (R2p=0.952, SEP=13%), b* (R2p=0.922, SEP=20%), and CI (R2p=0.972, SEP=12%). The simplified models presented similar performance to those obtained for external quality attributes. Conclusion: Hyperspectral reflectance imaging has potential for predicting color of oranges in an objective and noncontact way.

This study examined three main possible effects (impact, storage temperature, and duration) that cause and extend the level of bruising and other quality attributes contributing to the deterioration of tomatoes. The impact threshold level required to cause bruising was conducted by subjecting tomato samples to a steel ball with a known mass from different drop heights (20, 40, and 60 cm). The samples were then divided and stored at 10 and 22 °C for 10 days for the further analysis of bruise area and any physiological, chemical, and nutritional changes at two day intervals. Six prediction models were constructed for the bruised area and other quality attribute changes of the tomato. Storage time, bruise area, weight loss, redness, total color change, color index, total soluble solids, and pigments content (lycopene and carotenoids) showed a significant (p &lt; 0.05) increase with the increase of drop height (impact level) and storage temperature. After 10 days of storage, high drop impact and storage at 22 °C generated a higher reduction in firmness, lightness, yellowness, and hue° (color purity). Additionally, regression model findings showed the significant effect of storage duration, storage temperature, and drop height on the measured variables (bruise area, weight loss, firmness, redness, total soluble solids, and lycopene) at a 5% probability level with a determination coefficient (R2) ranging from 0.76 to 0.95. Bruising and other quality attributes could be reduced by reducing the temperature during storage. This study can help tomato transporters, handlers, and suppliers to understand the mechanism of bruising occurrence and how to reduce it.

Pecan (Carya illinoinensis) nuts are rich in functional compounds (unsaturated fatty acids, phytosterols, polyphenols, and tocopherols) associated with various health benefits. Commercially, pecan nuts are roasted to enhance their physical, chemical, and sensory properties. In the present study, response surface methodology (RSM) was used to optimise the quality and nutritional and antioxidant attributes of ‘Wichita’ pecan nuts roasted by using a microwave process with a range of microwave power (96.45–803.55 W) and roasting time (1.37–5.62 min). The microwave-roasted pecan nuts were analysed for hardness, total colour difference (TCD), and radical scavenging activity and modelled using the central composite design. The results showed that microwave power and roasting time significantly (p &lt; 0.05) influenced the quality attributes of the pecan. The quadratic model adequately described the changes in TCD and hardness, respectively, while the 2FI model adequately described the changes in DPPH radical scavenging activity. To obtain the desired pecan nuts quality attributes (TCD = 1863.391; hardness = 28.755 N and DPPH radical scavenging activity = 33.877 mmol Trolox/g), the determined conditions were 700 W and 2.24 min, with a desirability of 0.557. The primary unsaturated fatty acids, including cis-oleic, cis-linoleic, α-linolenic, and stearic acids, were not affected (p &lt; 0.05) by microwave roasting the pecan nuts at determined conditions. Volatile compounds, such as alcohols, aldehydes, ketones, lactones, hydrocarbons, and carboxylic acids, were identified in both raw and microwave-roasted pecan nuts, with limonene, which possesses various health properties, being the major volatile compound. It can be concluded that microwave roasting may be optimised using response surface methodology to produce quality pecan nuts that can be used as snacks or as an ingredient in other snack products.